The most fun thing about cooking, for me, is making the recipe my own. I borrowed the idea for bean sprout "noodles" from a whole30 recipe group. However, the sauce is my own creation.
I found enoki mushrooms at my local supermarket. While I don't normally eat mushrooms, these were so cute and resembled noodles also, so I decided to give them a try. I'm glad I did! The have zero flavor. It's sort of like chewing soft puffy air. I think this will allow them to take most flavors nicely.
The sauce is one I normally make as a quick sauce. Kirkland brand tomato sauce comes pre-seasoned which is nice if your in a hurry. I just use what I have on hand. However, I always add more seasonings anyway.
My family apprehensively approached the fork with crinkled noses. They were pleasantly surprised to discover they loved it! I got 3 thumbs up! I only sautéed the sprouts for 5 minutes and I was pleased with the crunchy texture. Better yet, the bean sprouts do not leave the same heavy, too full feeling I get from wheat noodles. My husband prefers his bean spouts raw, but he does like the sauce.
This recipes only takes about 20 minutes and I started with frozen venison. Additionally, since this recipe has so many vegetables you really don't need a side dish.
If you would like to share my recipe please do not copy and paste. Instead share a link to my blog! Thanks so much.
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Bean Sprout "Spaghetti"
Prep time: 5 minutes
Cook time: 20 minutes
Recipe:
1lb ground meat (or alt)
1-2lbs raw bean sprouts
1 3.5oz package Enoki mushrooms
2 15oz jars tomato sauce
2-4T Olive oil
2T Butter
Optional Seasonings
Steak Seasoning or S&P to taste
2T Spaghetti or Italian seasoning
1T Granular kelp
Parmigiano-Reggiano to taste
*I'm not endorsing these brands, it's just what I prefer to use*
Directions:
1. Sauté bean sprouts in olive oil (or
butter ) for 5-7 minutes.
[Defrost meat if necessary]
remove sprouts to large bowl.
2. In the same pan Season and
Brown meat. I used venison this
time. When I use very lean meats
like this I always use olive oil to
help it mince up better.
3. Spread the meat to the outside of
the pan. Add 2T butter and
mushrooms. Sauté 2 minutes.
4. Add tomato sauce and
seasonings, stir well and heat
until you see steam.
5. Spoon sauce over sprouts,
sprinkle with Parmigiano-
Reggiano and Serve.
I did not use Parmigiano-Reggiano this time and I thought it was delicious without it.
